With carrots as noodles, peppers, cabbage and kale tossed in a tasty peanut sauce, this noodle-free Pad Thai is a healthy way to enjoy some Thai comfort food.
Crushed red pepper flakes and chopped peanuts for topping
Extra-firm tofu (optional)
Instructions
Peanut Sauce
In a small bowl, combine peanut butter, low-sodium soy sauce, lime juice, maple syrup and chili garlic sauce and mix until combined. Adjust taste if necessary. Set aside.
Pad Thai
If using tofu, heat small skillet over medium heat with 1 tablespoon vegetable oil. Cook for about 3-5 minutes or until brown and add ¼ cup peanut sauce to coat. Set aside.
Heat a large skillet over medium heat. Add vegetable oil. Once hot, add the peppers, onion, cabbage and sesame oil. Cook for about 3 minutes, tossing frequently.
Add carrots and kale and cook for 2 minutes, stirring frequently. Add peanut sauce, grated ginger and ¼ cup chopped cilantro. Cook for another 3 minutes, until the kale is wilted, stirring throughout. Remove from heat.
Top with remaining cilantro, tofu, chopped peanuts and crushed red pepper if you need some more heat.
Notes
Tofu (even extra firm) is loaded with water so it is important to place something heavy on top to get rid of some of the extra water. While I say to do it for at least 15 minutes, 30 minutes is best to release some of the excess water.
Be consistent when cutting the tofu so it will cook evenly.
When cooking the tofu, be very careful as the tofu can easily break up.
Add cold oil to a cold skillet and let heat up to proper temperature before adding the vegetables. You’ll know it is ready when the oil starts to shimmer.
Take the time to ribbon the carrots so they cook quickly and act like noodles.
Once you add the carrots and kale, only cook about 5 minutes total until the kale is wilted and carrots are tender. You don't want to cook too long or carrots will turn to mush.